Brown 1 pound cubed pork roast in 1 teaspoon oil.
Add a package of chiles, spices and potatoes to 5 cups water and a 14.5 ounce can of stewed tomatoes.
Bring to a boil and then reduce heat to a constant simmer for 35 minutes, stirring occasionally.
While simmering the stew, combine the tortilla mix with 4 ounces warm water, blending slowly to achieve a smooth, dry dough.
Cover and let stand 10-15 minutes.
Divide into 6 balls and roll each out on lightly floured board into approximately 6 inches diameter.
Place on medium-hot griddle and turn once after about two minutes when lightly browned. These taste best when there is minimal time between rolling them out and placing them on the griddle.
